Saucy Chops Ii Food

SAUCY PORK CHOPS

Steps:

• Add half of the ketchup and Worcestershire sauce in a ziplock bag with the pork chops.
• Set in refridgerator for 15-45 minutes.
• Mix remaining ingredients in bowl.
• Place pork chops and marinating liquid in an ungreased 13"x9" baking pan.
• Top with sauce mixture.
• Cover and bake one hour at 350 degrees.
• Serve over rice.

SAUCY CHOPS

Steps:

• 1. Season chops as you normally do. Lightly brown your chops on both sides in about 1 tablespoon of olive oil. Add peppers and onion and spices. Add liquid and bbq sauce. Simmer covered for 15 min, turn and continue to simmer for 5-15 min depending on thickness of chops
• 2. NOTE: I used homemade chicken stock and my low sodium BBQ sauce to make this a lower sodium dish. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/barbecue-sauce-low-sodium.html

SAUCY CHOPS II

Steps:

• Over medium-high heat, melt butter in a large saucepan. Add pork chops and cook until browned on both sides. Season with salt and pepper. Top with onion slices.
• In a bowl, stir together soup, ketchup and Worcestershire sauce. Pour soup mixture over pork chops.
• Cover pan and simmer until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C), about 40 to 60 minutes.

SAUCY PORK CHOP

Steps:

• Season pork chop with pepper; place in a small nonstick skillet. In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire sauce, onion powder and cinnamon; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°. , Remove pork chop and keep warm. Combine cornstarch and remaining water until smooth; stir into pan juices. Bring to a boil; cook and stir for 1 minute or until thickened. Pour over pork.

SWEET-AND-SAUCY PORK CHOPS

Steps:

• Season pork chops with salt and sprinkle evenly with 1/2 tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won't be fully cooked); reduce heat to medium.
• Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
• Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
• Add rosemary, capers, and 1/2 cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
• Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°F).
• Transfer pork chops to plates and spoon sauce over.

BAKED SAUCY PORK CHOPS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Brown pork chops on both sides. Transfer to a greased 11x7-in. baking dish; sprinkle with onion., In a bowl, mix remaining ingredients; pour over chops. Bake, covered, until a thermometer inserted in pork reads 145°, 15-20 minutes. Let stand 5 minutes before serving.

SAUCY PORK CHOPS

Steps:

• Heat oven to 400ºF.
• Place chops in 8-inch square baking dish sprayed with cooking spray.
• Mix remaining ingredients until blended; pour over chops.
• Bake 35 to 40 min. or until done (145ºF). Remove from oven. Let stand 3 min. before serving.

SAUCY ITALIAN PORK CHOPS

Steps:

• Heat large skillet sprayed with cooking spray on medium-high heat. Add chops and vegetables; cook 2 min. or until bottoms of chops are browned. Turn chops over.
• Sprinkle with oregano; drizzle with dressing. Cover with tomatoes. Bring to boil; cover. Simmer on low heat 12 min. or until chops are done (150ºF), stirring occasionally.
• Sprinkle with cheese.

SAUCY PORK CHOPS

Steps:

• In a resealable plastic bag, combine flour and pepper.
• Add pork chops and shake to coat.
• In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides.
• In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat.
• Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
• Remove chops and keep warm.
• Reduce heat to low.
• Stir in sour cream into pan juices; heat through (do not boil).
• Pour over chops.